Spaghetti with Spinach and Cranberries in a Creamy Maple Pumpkin Glaze
Spaghetti with Spinach and Cranberries in a Creamy Maple Pumpkin Glaze is the perfect fall pasta dish. It might sound complicated, but it comes together quickly and easily. The whole family loves this!
Servings: 6
Calories: 9kcal
Ingredients
- 1 package (16 oz) spaghetti
- 1 cup shelled pumpkin seeds
- 2 cups fresh spinach chopped
- ½ cup dried cranberries
Creamy Maple Pumpkin Glaze
- ¼ cup low-sodium tamari or coconut aminos
- ¼ cup pure maple syrup
- ¼ cup pure pumpkin purée
- 2 tablespoons organic natural creamy peanut butter
- 1 teaspoon dried thyme
Instructions
- Cook spaghetti according to package directions.
- Meanwhile, make the glaze. Whisk all glaze ingredients in a small bowl until smooth and set aside. Alternately, you can combine all glaze ingredients in a blender for a few seconds.
- Pulse the pepitas in a food processor or blender a few times (or chop finely by hand) and set aside.
- When spaghetti is done, turn off heat, drain and place back in the hot pot. Add spinach and cranberries and mix a few times. The heat from the pot and the noodles will sufficiently wilt the spinach and soften the dried cranberries.
- Pour glaze over the spaghetti, spinach and cranberries and mix well.
- Toss in the pepitas and mix well again.
- Serve and enjoy!
Nutrition
Calories: 9kcal | Carbohydrates: 136g | Protein: 24g | Fat: 292g | Saturated Fat: 12g | Sodium: 453mg | Potassium: 285mg | Fiber: 4g | Sugar: 20g | Vitamin A: 3400IU | Vitamin C: 6.6mg | Calcium: 130mg | Iron: 6.7mg